Watermelon Gazpacho

The perfect meal for a hot summer evening when it's too hot to cook and you need something light.

Preparation Time:30 minsCooking Time:0 minsYield:6 servings

This is an interesting twist on traditional gazpacho, the sweetness of the watermelon makes it more refreshing. This soup is good for freezing, so it's worth making a large batch. This is best made a couple of hours in advance to really bring out the flavours, although it's not essential.

Ingredients

600g
tomatoes

¼
red onions
(~43.8g)

50mL
olive oil
(~45.6g)

2 cloves
garlic
(~12g)

20mL
reduced salt soy sauce
(~23g)

20mL
lime juice
(~20.4g)

1 mini
watermelon
(~1200g)

1
cucumber
(~300g)

15g
fresh basil

10g
fresh parsley

1 pinch
ground black pepper
(~0.25g)

10mL
balsamic vinegar
(~11g)

2
ciabatta
(~540g)

Method

Wash and dice the tomatoes (removing any hard stalk bits), place in a bowl.

Remove the skin from the onions and finely dice, place in the bowl with the tomatoes

Mince the garlic and place in the bowl

Add the olive oil, lime juice and soy sauce to the bowl and stir ingredients together

Chop the watermelon into chunks and place in a blender or mash (to pulp and release the juice)

Filter the pulp/juice through a course sieve to remove any seeds.

Discard the seeds and place the juice/pulp into the bowl, stir again.

Dice the cucumber and add to the bowl.

Add the herbs, black pepper and vinegar, stir again.

This soup improves with age, but can be eaten immediately. I suggest leaving it in the fridge for 2 to 4 hours before eating though for best flavour.